Our Favourite Recipes
Mediterranean Vegetable Salad with Basil Pesto

Mediterranean Vegetable Salad with Basil Pesto

Served hot or cold, this vegetarian salad recipe is a winner. Soft and sticky roasted courgettes, peppers, aubergine and onions are tossed in our fragrant Reduced Fat Basil Pesto for a herby dressing. Finish with rocket and Parmesan.
Profile Serves: 2
Icon/Time On the table in: 50 mins
Dairy Free
Gluten Free
Pescatarian
Vegan
Vegetarian
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Ingredients

  • 2 large Courgettes, cut into 3cm-chunks
  • 2 Red peppers, cut into 3cm-chunks
  • 1 Aubergine, cut into 3cm-chunks
  • 1 Red onion, thickly sliced
  • 3 tbsp Olive oil
  • Salt
  • Black pepper
  • 2 tbsp Sacla’ Reduced Fat Basil Pesto
  • 50g Wild rocket leaves
  • Shavings of Parmesan, to serve (optional)

Method

  1. Preheat oven to 180°C/350°F/Gas mark 4
  2. Toss all the vegetables with oil in a large roasting tray, season
  3. Roast for 30-40 minutes, turning once or twice, until sweet and caramelised
  4. Remove from the oven, and mix with Sacla’ Pesto, while they're still hot
  5. For warm salad, toss rocket through so it wilts slightly
  6. For cold salad, wait until vegetables have cooled before adding the rocket
  7. Garnish with Parmesan
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